Beer Yard The Beeryard · 218 East Lancaster Ave · Wayne, PA 19087 · Tel 610.688.3431 · 
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BBQ Pulled Pork with Brooklyn Brewery's Black Chocolate Stout

Suggested beer type: Stout - Imperial Stout

Makes 6 Servings


10 oz. Bacon, sliced and diced
1 lb. Boneless Pork Butt, sliced in 1" steaks
2 Spanish Onions, peeled, cut in 1/2 and sliced thin
1 T. Garlic, chopped
1 Cup Tomato Paste
1 Cup Tomato Puree
1/2 Cup Brown Sugar
1/2 Cup Apple Cider Vinegar
1 Cup Black Chocolate Stout
32 oz. Crushed Tomato
1 T. Barbecue Spice (store bought or Homemade)
1/2 tsp. Liquid Smoke (optional)
1 T. Fresh Sage leaves, sliced
1 T. Worcestershire Sauce
1 tsp. Tabasco
1 tsp. Kosher Salt
to taste Cracked Black Pepper

Method: Heat a heavy bottom stock pot, add the Bacon and cook until slightly crispy. Season the Pork with Kosher Salt and Cracked Black Pepper, place in the hot Bacon fat. Sear the meat until dark brown on all sides. Remove the Pork from the pot and set aside. Add the sliced Onions to the pot and cook, stirring occasionally until caramelized and golden brown. Add the Garlic, cook for an additional minute, then, add the Tomato paste and puree, stir in well to incorporate. Continue to cook for 3 minutes until the tomato product is slightly browned. Add the Brown Sugar, Vinegar, Stout, Crushed Tomato and BBQ Spice, stir and bring to a simmer. Add the Pork back to the pot along with the remaining ingredients and cook covered at a medium simmer for 1 hour, stirring every 10 minutes to prevent scorching and to shred the pork. After 1 hour, taste and season if necessary. Serve hot, topped with cheese or on a soft potato roll along with a chilled Black Chocolate Stout. Courtesy of The Brew Chef ™